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Donal Skehan
Beef Pho | DonalSkehan.com, A classic Asian dish, bursting with flavour!
  • main-meals

Beef Pho

November 07

In the heat of Summer or in the depth of winter this beef noodle soup is instant comfort. The use of toasted spices and charred onion and ginger will transform the broth into something rich and deep.

 

  • time 45 mins
  • serves Serves 6
Method
  1. Add the star anise, cloves and coriander seeds to a dry hot frying pan over a high heat and toast until aromatic. Remove to a plate and set aside.
  2. Place the onion and ginger on a grill tray and place under a hot grill to char on all sides. The onion should be soft and slightly caramalised.
  3. Remove from the grill and add to a large pot with the toasted cloves, star anise and coriander seeds.
  4. Add in the beef stock and bring to a steady simmer. Cover and continue to simmer for 30 minutes allowing time for the flavours to develop and the spices to infuse the broth. During the last 10 minutes cooking time stir through the fish sauce and continue to cook. Strain the broth through a sieve and then return to the boil.
  5. Serve the noodles in deep bowls and top with the finely sliced meat. Ladle the hot liquid evenly over the top of the beef and noodles and then garnish with mint leaves, basil leaves, coriander leaves, bean sprouts, spring onion and a wedge of lime.

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Ingredients

For the broth:

1 large onion, sliced in half

1 large thumb sized piece ginger, sliced in half

4 cloves

2 star anise

2 tbsp coriander seeds

1.5 litre good quality beef stock

3 tbsp fish sauce

To serve:

400g best quality sirloin steak, fat removed and very thinly sliced

250g flat rice noodles, cooked

3 spring onions, finely sliced

1 red chilli, finely sliced

2 limes, cut in quarters

A small handful of mint

A small handful of basil

A small handful of coriander

A good handful of bean sprouts

You'll Need

Frying pan

Grill tray

Large pot

 

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photo
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